Archive for the 'Chocolat' Category

Chocolate And Rum

December 14, 2011

I ate way too much today. It’s easy to do that sometimes. Something came over me, I threw caution to the wind, and stuffed myself. I eat when I need to comfort myself, and I’m missing somebody very special right now, so I hope that someone gets home soon, otherwise I’ll end up becoming a Mauritanian Beauty. Not really. It’d be difficult to gain that much weight in three days.

The sad part is, even though I’m stuffed like a turkey, I would eat that Chocolate Mousse again in the blink of an eye. Easily the best Chocolate Mousse I’ve ever tasted, a breeze to make, and NO SUGAR! You know you want this, it has rum in it; so set aside an hour to slap this together and enjoy with some homemade whipped cream.

Chocolate Mousse

Makes 5

1 cup semisweet or dark chocolate, chopped

1/4 cup dark-brewed coffee

4 large eggs, separated

1 teaspoon rum

1 teaspoon vanilla

1/8 teaspoon sea salt

Heat a medium-sized saucepan one-third full with hot water until lightly simmering. Place heat-proof bowl on top and melt together chocolate and coffee, stirring constantly until smooth. Remove from heat.

Whisk the egg yolks and rum together until very thick (you can also do this in an electric mixer on medium-high speed for three minutes). Fold the chocolate mixture into the egg yolks.

Beat the egg whites, salt, and vanilla until the whites form soft peaks. Being careful not to over mix, fold the beaten egg whites into the chocolate mixture.

Spoon into five 6-oz dishes, cover, and refrigerate for three hours.

For Whipped Topping

1 cup chilled heavy cream

1 tablespoon sugar

1 teaspoon vanilla

Beat together heavy cream, sugar, and vanilla in electric mixer on medium-low speed for one minute until frothy. Increase mixer speed to high, and continue to beat until mixture forms soft peaks, about three minutes.

Spoon onto chilled Mousse, and sprinkle lightly with cocoa powder.

(recipe modified from TasteSpotting)

~Soli Deo Gloria

Chocolate Confabulations

December 11, 2011

Everybody loves chocolate. That’s a fact. If you don’t, well, I’m sorry, but that’s just unorthodox. Another fact is women especially love chocolate. Men, go buy your wife some chocolate if you want to be on her good side; and don’t get her sickly sweet, cheap, milk chocolatey pretenders. Eating that is as bad as guzzling O’Doul’s when you could be quaffing Guinness. Get her the dark¬†chocolate-then she’ll really love you.

These cookies are definitely the most chocolatey chocolate you can have in a cookie without going into a coma. They taste heavenly with milk, ice cream, or, if you really want to have a very intense chocolate experience, eat them plain.

When you make these, you want to create them for others to devour, unless you want to be found 24 hours later drooling, with chocolate crumbs clinging despondingly to your zonked countenance. You. Will. Eat. These. So, do your friends a favor and make these for them instead.

You need chocolate.

Maybe a little more chocolate.

Okay, fine, a lot of chocolate.

A little cocoa powder for good measure.

Self-control is one of the fruits of the Spirit (Galatians 5:22-23). I think that also applies to refraining from eating this cookie dough with a spoon.

Thick And Chewy Triple Chocolate Cookies

Makes about 30 cookies

2 cups all-purpose flour

1/2 cup cocoa powder

2 teaspoons baking powder

3/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 teaspoons instant coffee

10 tablespoons butter, softened

1  1/2 cups brown sugar

1/2 cup granulated sugar

16 ounces semisweet chocolate, melted and cooled

2 cups semisweet chocolate chips (optional: you could omit these and have double chocolate cookies)

1. Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl. In a small bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.

2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes, scraping down bowl and beaters as needed. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Stir in the chips until incorporated. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoop able and fudge-like, about 30 minutes.

4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, 10 to 12 minutes, switching and rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone.)

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire cooling rack and let cool completely.

(Recipe adapted from _The America’s Test Kitchen Family Baking Book_)

~Soli Deo Gloria